• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Fish | Seafood, Pasta | Rice | Barley, Quick meals  /  10.11.2020

Spicy Shrimp Pasta in Tomato Cream Sauce

by Anna Chwistek
Anna Chwistek

Spicy Shrimp Pasta in Tomato Cream Sauce. Seared shrimp and rigatoni tossed with a super-quick spicy tomato cream sauce. Jazzed up with garlic, shallot, sun-dried tomatoes and white wine. Served with oregano bread crumbs and feta. Seriously, what’s not to like? It’s finger-licking good.

Spicy Shrimp Pasta in Tomato Cream Sauce

Shrimp pasta feels like such a treat. White wine and cream add sophistication and richness to the spicy tomato sauce. The crispy oregano bread crumbs and salty feta are a must. They’re the finishing touch, the icing on the cake. With just a few ingredients combined together, this is a weeknight dinner at its best, for sure. The sauce gets a nice spicy kick from the red pepper chili flakes, but you can make it extra spicy if you can handle the heat!

This is a tomato-based sauce with shrimp that’s great served over pasta, although the shrimp can be served up in a skillet and eaten with chunks of crusty bread.
Not a fan of feta? Use parmesan or burrata.

serving dumplings | Spicy Shrimp Pasta in Tomato Cream Sauce

It’s a ridiculously easy recipe which makes it a perfect choice for a weeknight dinner. The recipe pretty much involves only a few steps. First, we make the bread crumbs, then we sear the shrimps. Next, we make the tomato sauce by sautéing the garlic, adding cream, red pepper flakes and sun-dried tomatoes.
In the meantime, cook the pasta. Drain. Finally, combine everything together. Done!
Let me guide you through the recipe with this step-by-step VIDEO.

Spicy Shrimp Pasta in Tomato Cream Sauce

Favorite shrimp recipes

  • Spicy shrimp tacos with miso aioli slaw
  • Sichuan shrimp stir fry with onions
  • Garlic butter pasta with shrimp

Spicy Shrimp Pasta in Tomato Cream Sauce

Recipe Video

Spicy Shrimp Pasta in Tomato Cream Sauce

Yield: serves 4

Spicy Shrimp Pasta in Tomato Cream Sauce

Spicy Shrimp Pasta in Tomato Cream Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 400 g/14 oz rigatoni
  • 450 g/1 pound shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 can (400 ml/14 oz) crushed tomatoes
  • 3/4 cup/200 ml low fat cream
  • 120 g/4.5 oz semi sun-dried tomatoes, drained
  • 1/2 cup/120 ml dry white whine
  • oil, drained from sun-dried tomatoes jar
  • 1 tsp chili flakes, more to taste
  • 1/2 tsp each: dried oregano, thyme, smoked paprika
  • 1 tsp fish sauce
  • crumbled feta, for serving
  • salt + black pepper

oregano breadcrumbs

  • 1 cup panko bread crumbs
  • 1 tbsp chopped fresh oregano or 1 tsp dried oregano

Instructions

    1. Boil the pasta in salted water until al dente. Drain, reserving the 1/2 cup of the cooking water.
    2. In the meantime, heat a large skillet over medium heat and add 3 tbsp oil reserved from sun-dried tomatoes. Once hot, add panko, cook, stirring for 4 minutes until toasted and golden. Add oregano and cook for 1 minute more. Remove from the skillet to a plate.
    3. Add 3 tbsp oil to the same skillet. Add shrimp, arrange in a single layer. Fry on high heat. Flip the shrimp over after 2 minutes and sear the other side until pink. Season with salt and pepper. Remove from skillet.
    4. Heat 2 tbsp oil, add garlic and shallot, sauté for 2 minutes. Using a wooden spoon, scrape up and stir in any brown bits from skillet bottom. Add white wine, cook over high heat until reduced and no raw alcohol aroma remains, about 3 minutes. Add tomatoes and bring to a boil. Stir in the cream and sun-dried tomatoes. Season with oregano, thyme, smoked paprika, chili flakes, fish sauce, salt and pepper. Simmer over low heat until the sauce has thickened slightly, about 10 minutes.
    5. Add the cooked shrimp and reheat gently on medium heat, 1 minute.
    6. Stir with pasta and serve with lots of crispy bread crumbs, feta and extra chili flakes. Enjoy!
    7. NOTE: If the sauce is too thick and does not coat the pasta very well, add a splash of the pasta cooking water.

Notes

Calories Per Serving: 586 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Fish | Seafood
PRINT RECIPE

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • fish
  • pasta
  • quick meals
  • sauces
  • shrimp
  • tomatoes

Post navigation

Prev: One-Pan Creamy Tomato Salmon with Chorizo
Next: Easy Peanut Butter Chicken

12 comments

  • Juli
    15.11.2020

    What size can of crushed tomatoes…and what light cream– half n half or heavy cream? Excited to try this!

    Reply
    • Anna
      15.11.2020

      Thanks! It’s a 14 ounce can of crushed tomatoes, and I used light cream which contains 20% fat but you can use half-and-half. Happy cooking!

      Reply
  • David Vaughan
    15.11.2020

    Your recipes look delicious.

    Reply
    • Anna
      15.11.2020

      Many thanks!

      Reply
  • Devin Thomas
    16.11.2020

    Fish Sauce?

    Reply
    • Anna
      16.11.2020

      yes, to lift the flavors

      Reply
  • Ruth
    16.11.2020

    What’s the nutritional information?

    Reply
  • Ruth
    16.11.2020

    What’s the nutritional information?

    Reply
  • Sandeep
    27.01.2021

    Was that 1 lb of dry pasta or 1 lb cooked pasta? I used dry pasta and the sauce was too little. I barely got it to coat the pasta, nothing like the picture you have?

    Reply
    • Anna
      27.01.2021

      So sorry it turned out differently for you. The recipe calls for dry pasta, it’s possible that the sauce was too thick. I will add a note underneath the instructions.Thanks so much for your feedback and for trying the recipe.

      Reply
  • Shaz
    4.05.2021

    Love all your recipes! Is there anything I can sub the wine for? Thanks!

    Reply
    • Anna
      4.05.2021

      Hi! You can use vegetable or chicken stock. Happy cooking!

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Popular

  • Balsamic Wild Mushroom Pasta
  • spicy coconut curry ramen Spicy Coconut Curry Ramen
  • one pot salmon alfredo orzo One Pot Salmon Alfredo Orzo
  • thai coconut shrimp curry Thai Coconut Shrimp Curry
  • Eggplant and sun dried tomato pasta with ricotta

Join Our Community

Signup to my free weekly newsletter and receive the latest recipes straight into your mailbox!

Thank you!

You have successfully joined our subscriber list.

  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2022 Serving Dumplings
  • Website by CRAFTED
Skip to Recipe